Cæsar Dressing

Note: this dressing contains no cheese, no salt, and no pepper. Those should be added to the Cæsar salad when it is served, in quantities preferred by each diner..

Make a cup of dressing in a wide-mouth jar that will hold at least two cups; things will splash out of a smaller jar. Make this at least several hours ahead to allow the flavors to mingle.

• 2 small cloves of garlic, more or less to taste
• 2 TB lemon juice*
• 1 tsp anchovy paste †
• 1 tsp Dijon mustard
• 1 cup mayonnaise.

With a garlic press, press the garlic into the jar. Add the lemon juice, anchovy paste, and mustard. Whisk to mix well.

Add the mayonnaise a third of a cup at a time, mixing each portion thoroughly before adding the next. If you're brave, you could use a stick blender for this.

* Some recipe writers make a big deal about fresh lemons. In a recipe like this, no one will notice the bottled kind if you hide the bottle.

† Find this near the sardines and tuna. If you haven't any on hand, substitute 1 TB Worcestershire sauce. Your dressing will be a darker color and not quite as flavorful.

Last updated: 2021-03-05 16:57
Orignially posted: 2021-03-05